Red Red
Ingredients
The beans
-
4
cans
canned black-eyed peas
-
1
pound
dried black-eyed peas
The sauce
-
½ – ¾
cup
palm oil or canola oil
-
1
medium
onion
-
1
tablespoon
ginger
-
½
tablespoon
garlic
-
2
medium
tomatoes
-
2
tablespoons
tomato paste
-
1
tablespoon
paprika
-
⅓
cup
crayfish (optional)
-
2 – 3
cups
stock or water
-
1
tablespoon
bouillon powder (optional)
-
2 – 3
stalks
green onions, chopped
-
to taste
salt
-
to taste
pepper
-
1
whole
habanero pepper (optional)
Instructions
- Rinse and sort the dried black-eyed peas, then soak them in cold water for 6 to 8 hours or overnight.
- Drain the soaked beans, rinse them, and cook in a Dutch oven or pressure cooker according to the instructions for your cooker.
- If using canned beans, skip to the next step.
- Heat palm oil or canola oil in a large saucepan over medium heat and sauté onions until soft.
- Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon powder, cooking for about 60 seconds.
- Stir in the crayfish and simmer for 10-15 minutes, adding stock or water as needed to prevent burning.
- Add the cooked beans, green onions, and remaining stock or water, bringing to a boil and then simmering for another 10-15 minutes.
- Adjust seasoning and consistency with additional water if necessary, then serve.
Nutrition Facts (estimated)
Servings
5-6
Calories
293
Total fat
15g
Total carbohydrates
6g
Total protein
1g
Sodium
56mg
Cholesterol
0mg
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